Witch Agatha solves the age-old culinary dilemma of the
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In this ode to one of his favourite foods – the toasted sandwich – chef Darren Purchese turns the dial up to 10 with his unique take on the guiltiest foodie pleasure. From pimped-out classics through to dessert toasties, his 50 masterful creations will have you forgetting everything you thought you knew about the humble toastie. Reinvent your sandwich game with this pro’s guide.
Hardie Grant Books RRP $29.99
Bulgarian feta, onion, lemon and mint toastie in egg batter
An edited extract from Chefs Eat Toasties Too (see Haven Review)
Chef Darren’s tip: soft-style bread like brioche is essential to soak up the eggy batter.
8 slices brioche loaf 150g Bulgarian feta, crumbled 175g mature cheddar, grated 10 fresh mint leaves, finely shredded Finely grated zest of 1 lemon Freshly ground black pepper 160g caramelised onions 180g unsalted butter
Method: Preheat oven to 180°C. For the chive egg batter, mix all ingredients together in a bowl.
Mix feta and cheddar together in a bowl, add mint, lemon and pepper. Evenly distribute the cheese mix between four slices of brioche, pushing the filling to the edges. Place the caramelised onion on top of the cheese. Top with the remaining brioche slices and gently press down.
Heat a non-stick fry pan over medium heat, add half the butter and melt. Briefly dip two of the sandwiches in the egg batter on both sides. Place sandwiches in the pan and cook for four minutes. Use spatula to flip over and cook for another four minutes. Transfer sandwiches to a baking paper lined baking tray. Repeat the steps for the remaining two sandwiches.
Place tray in oven and cook sandwiches for six minutes. Remove from oven and leave them to sit for a minute before cutting in half. Serve immediately.